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Delicious Design: Architects or Pastry Chefs?

Friday, February 17, 2017

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It’s becoming more and more common for architects to add pastries to their portfolios, particularly in the form of cakes. And chocolate. Japanese design house Nendo, architects Dinara Kasko and, most recently, Marie Troitskaia, have all taken a walk on the sweet side.

Troitskaia told My Modern Met that she thinks of cakes like any other art object. “I’m inspired by architecture, architects (Gehry, Le Corbusier, Gaudi, Utzon), architectural objects, artists, cities, materials, textures. I especially love to draw chocolate panoramas and create my own chocolate cities!”

Yes, Troitskaia’s creations abound with sculpted chocolate shavings of all hues while the designs of the cakes seem inspired by a wide array of abstract to nature scenes. But Troitskaia is just the latest designer/architect to jump ship.

The Nendo company has tip-toed multiple times into edible creation. In 2014, Nendo designed a line of geometric chocolate truffles in celebration of winning Maison&Object’s Designer of the Year Award. The company had also collaborated with American ice cream company Haagen-Dazs to design an ice cream village. Yes, village. Ice cream cakes shaped like houses, which could also be purchased with an ice cream bridge, to make a village. The collab was designed to inspire people to go home for the holidays.

Last year, Nendo released a chocolate bar with 12 different textures, with the knowledge that with each texture the chocolate would taste just a little bit different, effectively giving the consumer 12 different flavors of the main flavor (which came in milk, strawberry, white, bitter and matcha).

If that weren’t indicative of how architectural genius can translate into the baking profession, Kasko might make an even stronger case.

This Ukrainian designer first designs a mold for her cakes and then 3D prints it. Her newest creation was posted on social media for Valentine’s Day with a description of the filling (light sponge cake with candied grapefruit, mousse-meringue, grapefruit slices in syrup and mousse with white chocolate), which is also an aspect that Kasko seems to favor more than Troitskaia and her intricate toppings.

One thing’s for sure, whether it’s chocolate shavings on top of a marble glass cake, 3D-printed molds that shape a sponge cake or the geometric shapes of chocolate, when architecture meets dessert it’s pretty sweet.


Tagged categories: Aesthetics; Architects; Architecture; Color + Design; Design; Design build

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